Pacific Rockfish is a fish with 32 known flavor compounds. Pacific Rockfish has no compounds unique to it in our source data — its profile is made up entirely of volatiles common across many foods, so we don't report a signature molecule or a top pairing for it.
Compounds ranked by rarity — the higher the score, the more distinctive to this ingredient.
Of the ~226 molecules that drive perceived food aroma (Dunkel et al. 2014), Pacific Rockfish's inventory contains 4. Most of the other 28 compounds are below detection threshold.
Generalist = appears in >25% of foods (Maillard / fermentation products). Individualist = appears in <5% of foods (carries signature notes). Threshold values are in clean water — the actual perception threshold in a food matrix can differ substantially.
How Pacific Rockfish's 32 known compounds break down by aroma category. Percentages are of compounds with a known label.
No chemistry specific to pacific rockfish has been recorded. Every compound below appears in more than 10% of the foods in the graph — these are the vitamins, amino acids and common fatty acids nearly everything carries, not this ingredient’s aroma profile. Treat pairings involving it as unsupported until it is characterised.
Ordered by measured impact in pacific rockfish — concentration against odour threshold where both are published, then by how distinctive the molecule is across the graph. Molecules measured here but not established as odorants sit below those that are.
Ranked by how often cooks actually use them together, across 453,403 recipes — the familiar answer first. Each pairing still carries its molecular score and shared-compound count; only the ORDER differs. Counts cover every characterised molecule the two ingredients have in common, not only the aroma-active ones, so they can exceed an ingredient’s aroma-compound count. For the chemistry-first view — where the surprising pairings live — see the molecular network below, the side-by-side comparison, or the Pairing Tool.
Limited data for this ingredient
Our sources don't yet contain a dedicated aroma analysis for pacific rockfish. Its profile is built entirely from volatiles that are common across many foods, with none specific to it — so the ranking below reflects that shared background, not a distinct molecular match. Treat it as a placeholder until we have GC‑MS coverage for this ingredient.
Pacific Rockfish and its 10 closest compound-sharing relatives. Spoke thickness = shared compounds; circle size = that ingredient's own compound count. Drag to rearrange, scroll to zoom, click to open.
Drawn from PubMed + Europe PMC + food-science journals. Click any title to read the full abstract on the original source.
Green tea (Camellia sinensis) extract (GTE) is rich in polyphenolic compounds, especially catechins that are potent antioxidants. The antioxidant property of GTE may make it ideal... Read abstract →
Snail flesh is a highly nutritious and easily digestible food commonly integrated into the human diet. In this study, snails belonging to the <i>Helix aspersa</i> Müller species we... Read abstract →
Essential oil components of Nelumbo nucifera flowers from cultivated and wild lotus samples were analyzed and compared using three different extraction techniques, i.e., headspace... Read abstract →
In the present study the chemical composition of the essential oils from aerial parts of Centaurea tomentella Hand.-Mazz. and C. haussknechtii Boiss. collected in Turkey was evalua... Read abstract →
Headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography-quadrupole time-of-flight mass spectrometry (GC-QTOF MS) has been used in the present study to isola... Read abstract →